Meatless Meal
Oven-Roasted Cod with Tomato-Basil Sauce
Apple and Kale Salad
Ingredients
- 1½ lb cod fillet
- 5 Tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- 2 pints cherry tomatoes, cut in half
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 lemon
- 2 Tbsp thinly sliced fresh basil
Instructions
- Preheat oven to 425°F. Place fish on a foil-lined rimmed baking sheet. Brush with 1 Tbsp oil, and sprinkle with ¼ tsp each salt and pepper. Bake 15 to 20 minutes (depending on thickness of fish) or until fish flakes with a fork.
- Meanwhile, grate zest and squeeze juice from lemon.
- Cook tomatoes and ¼ tsp salt in 2 Tbsp hot oil in a large nonstick skillet over medium-high heat 3 minutes or until barely softened. Add garlic; cook 30 seconds.
- Add wine, lemon zest, and juice; cook 3 minutes. Stir in basil and 2 Tbsp oil; spoon sauce over fish.
Side Dish Ingredients
- 4 cups baby kale
- ½ red onion, sliced
- 2 apples, sliced
- ½ cup fresh parsley leaves, torn
- ¼ cup olive oil dressing
Side Dish Instructions
- Toss together all ingredients and salt and pepper to taste.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
